One Reason to Eat Gluten

28 Nov

Do you avoid gluten, a protein in barley, rye, and wheat?  If so, note that a recent study found that those who ate the most gluten from whole-grain sources over 26 years had a 15 percent lower heart-attack risk than those who ate the least. These benefits were not seen with refined grains.

Consumer Reports on Health October 2017

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